Name: Pumpkin-Butterscotch Gingerbread Trifle
Prep time: 10 h 40 min
Cook time: 10 h 40 min
Yield: 1
Ingredients: 1 package (14-1/2 ounces) gingerbread cake/cookie mix -; 4 cups cold fat-free milk -; 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix -; 1 teaspoon ground cinnamon -; 1/4 teaspoon ground ginger -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon ground allspice -; 1 can (15 ounces) pumpkin -; 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed -

Recipe information

Cooking:

10 hour 40 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Butterscotch Gingerbread Trifle

1. 1 package (14-1/2 ounces) gingerbread cake/cookie mix -

2. 4 cups cold fat-free milk -

3. 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix -

4. 1 teaspoon ground cinnamon -

5. 1/4 teaspoon ground ginger -

6. 1/4 teaspoon ground nutmeg -

7. 1/4 teaspoon ground allspice -

8. 1 can (15 ounces) pumpkin -

9. 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed -

How to cook deliciously - Pumpkin-Butterscotch Gingerbread Trifle

1. Stage

Prepare and bake gingerbread mix according to package directions for cake. Cool completely.

2. Stage

Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.

3. Stage

In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.